The autumnal fruit of the deciduous ebony tree, persimmons are in season between late February and mid-June.

Originally cultivated in Asia, they are slowly gaining in popularity in Australia and are now grown in most states. The fruit has a subtle flavour and is suited to a range of sweet and savoury dishes.

In appearance persimmons are similar to tomatoes (without the seeds). There are several varieties; the glossy skin colour varies from light orange to deep red, and they are topped with a flower-shaped calyx of four papery leaves. If cut horizontally, a star pattern is visible in the fruit. Sweet once ripe, in flavour they are most similar to a peach, and they can be eaten raw, cooked or dried.

Varieties:

Persimmons fall into two categories, astringent and non-astringent.

Astringent is the word used to describe the bitter taste of the tannins in the unripe fruit which causes a mouth-puckering sensation. Astringent persimmons produce this taste until they are completely ripe. The heart-shaped Hachiya is the most commonly available astringent variety. Harvested while firm, the fruit becomes soft and jelly-like as it ripens. As a result, while delicious to eat fresh, the culinary uses are somewhat limited.

Non-astringent (or sweet) persimmons are usually round with a flat top. The main variety grown and available for sale in Australia is Fuyu. They do not have to be fully ripe before eating, so can be eaten while still firm and crisp as well as once softened, making them more versatile than astringent varieties.

Buying:

Persimmons are available from grocery stores and selected supermarkets. Handle fruit carefully and choose fruit that is firm, with smooth bright skin and intact calyx. Yellow spots indicate unripe fruit. Minor blemishes do not indicate damage to the flesh inside, however it is best to select fruit that is free of bruises.

Storage:

Store ripe persimmons at room temperature for up to three days.

Preparation:

Wash persimmons gently before eating. They can be eaten peeled or unpeeled, stem and calyx removed, and cut into desired sections. Alternatively, cut into slices horizontally to reveal the star pattern.

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